| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Polish |
Desserts, Polish |
8 |
Servings |
INGREDIENTS
| 200 |
g |
Wheat grain, 7 1/4 oz |
| 200 |
g |
Poppy seeds |
| 200 |
|
Honey, 7/16 pint |
| 100 |
g |
Walnuts, chopped 3.5 oz |
| 100 |
g |
Almonds, chopped |
| 50 |
g |
Currants, 1.8 oz |
| 4 |
|
Figs |
| 4 |
|
Dates |
| 1/2 |
|
Vanilla pod |
| 1 |
t |
Grated lemon peel |
| 70 |
|
Rum, 1/8 pint |
| 2 |
T |
Cream |
| 10 |
|
Almonds, whole |
INSTRUCTIONS
(Keep care: preparation 6 hours !!) Wash the wheat grain, leave to
soak in cold water for 6 hours. Drain, then pour 2 l of boiling water
over the wheat, cover and cook over a low heat for 3 hours. The grains
should be soft but not mushy. Strain the cooked wheat and leave to
cool. Wash the poppy-seeds thoroughly in cold water, scald with
boiling water and drain. Pour boiling water over them, bring to a
boil, remove from the heat and leave to stand in a warm place for 3
hours. Drain and mince. Soak the currants in rum or cognac. Cut the
figs and dates into thin strips. Crush vanilla pod in a mortar. Pour
the poppy-seeds into a mixing bowl, add cream, honey, vanilla and
lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts
and almonds, currants, figs and dates. Mix well and transfer to a
glass bowl. Decorate with whole almonds and chill. (From: Polish
cooking, Warszawa 1993, ISBN 83-85477-34-9) Posted by Rene Gagnaux
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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